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Northern Italian Pasta Shell Stuffing

This is the recipe I have used as a launching pad, so to speak, which is originally Barbara Piatoni's recipe.

Ready In:
1hr 25mins
Serves:
Units:

ingredients

directions

  • Preheat the oven to 350ºF.
  • Place frozen spinach in strainer and run under hot water until thawed.
  • Squeeze all the water out and place in large bowl.
  • In large sauté pan,add in 1/2 olive oil, sauté onions & mushrooms, for at least 5 minutes or until tender.
  • Add garlic and sauté for another minute.
  • Remove from sauté pan and add ground round,oregano, Italian seasoning and 1 bay leaf, until browned.
  • Drain meat and place in the same bowl with spinach.
  • Stir in the cream cheese, onion mixture, meat and spinach until well combined.
  • Add grated cheese, salt and pepper, to taste, and combine.
  • Let mxiture cool and then add eggs; the filling can be made up to 1 day in advance and refrigerated until ready to use.
  • Cook pasta shells, according to pkg directions.
  • Drain and cool to the touch.
  • Stuff the shells with the meat mixture.
  • Place shells in large baking pan and cover with the tomato sauce.
  • Cover with foil and bake for approximately 1 hour.
  • Use some more more of the Parmiagiano-Reggiano and sprinkle over the top; place in oven again and cook for 1-3 minutes longer.
  • Serve with a nice glass of red wine and a tossed green salad!
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RECIPE MADE WITH LOVE BY

@Manami
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@Manami
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"This is the recipe I have used as a launching pad, so to speak, which is originally Barbara Piatoni's recipe."
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  1. Manami
    This is the recipe I have used as a launching pad, so to speak, which is originally Barbara Piatoni's recipe.
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